Homemade Thin Mint Cookies

Chocolate Cookie Wafers

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1/2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray

Coating

• 3 (12 ounce) bags semi-sweet chocolate chips
• 3/4 teaspoon peppermint extract
• 6 tablespoons shortening

Combine chocolate wafer ingredients in a bowl until well mixed.  You may need to get your hands in there!

 

On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.

 

Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.

 

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.

These cookies are firm and will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.

Use a fork to dip each wafer in the chocolate.

Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.

Refrigerate until firm.